Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 76 vegetables
- pepper
Directions
MRS. WYLIE BURTON.
Cut the corn from the cob, and put down in an earthen jar, with every sixth measure, salt; measure with a pint cup. When the jar is full, let the first covering be of the inside leaves of the husk put down on the corn. For cooking, have a large kettle full of boil- ing water; squeeze the brine from the corn, and put it in the boil- ing water without washing; let it boil until the water is*quite salt; have a tea-kettle of boiling water ready to put on the corn as soon as the salt water is poured off; change the water until the corn is sufficiently freshened. Season with butter, cream and a little su- gar and pepper.
76 VEGETABLES.